Korean Job Discussion Forums

[afsjesse]

I'm trying to watch my salt intake as I have high blood pressure and am curious wether or not Kimchi is salty?

[EH]

You're joking, right?

Yes. You use 1-2 cups salt to make 3 head of white kimchi, only some of which is rinsed off. Red kimchi usually uses myulchi extract, which contributes even more sodium. If you're watching salt intake go for fresh veggies instead, or make your own low sodium version.

[tob55]

Salt is used in every aspect of making kimchi. My wife and I make 7 different kinds and the first and last ingredient that goes into the mix is salt. I have never thought of using some kind of salt substitute in kimchi preparation, but I'm reasonably sure it might work if you wanted to experiment. Happy kimchi making.

[anyangoldboy]

I heard the reason why some of the food we can get back home and not here is because it has too much salt or has some salt in it and the Korean's dont want to import it...

Either they want their salt farms to do good business here and have a monolopy

or

that they have some kind of concern about the amount of salt in imported food...

That's just what someone said to me...

[billybrobby]

Korean food is generally salty, but you have to remember that a lot of it is meant to be mixed with rice. Most condiments, from soy sauce to ketchup, are just excuses to get salt into your food.

What's the deal with Korean salt anyways? There's all different kinds and I don't know what's what. Once I was cooking and this girl said, "no, no, you're using the wrong salt" and I got so worried about it that I actually went and got some imported Morton's salt.

[spliff]

Kimchi is good it makes you fart a lot.

[the eye]

I think that's just you.

[B-Teacher]